Edamame Salad with Roasted Vegetables

May 9, 2012 by

I don’t care for pre-prepared dishes.  They rarely taste like much more than the packaging they come in.  Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home.  And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try.  It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.

EDAMAME SALAD WITH ROASTED VEGETABLES
1 1/2 cups edamame*
1 carrot, chopped (about 1/2 cup)
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows

Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.

Let cool slightly, then toss with edamame and cranberries.
Add as much dressing as desired.
*I use frozen un-shelled edamame from Costco.  When you want to use them, you just microwave and shell.

DRESSING:
1/4 cups canola or olive oil
1 T red wine vinegar
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tsp lime juice
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ginger powder
kosher salt and black pepper, to taste

 

Shake everything together in a jar.

Filed Under: Salad / Dressings, Side Dishes Tagged With: , , ,

Roasted Winter Vegetables

March 5, 2012 by
 
Roasting is probably my favorite cooking technique.  It is such a simple way of cooking, but I am amazed at how good it makes everything taste.  I love root vegetables and this is my favorite way of cooking them too.  You can always use different amounts too, or add in other root vegetables.
Sometimes I give them a little squeeze of lemon juice just before serving them as well.  But it’s definitely delicious just like this.  Roasting gives everything just enough texture from the high heat, while they are tender without being dry since they cook rather quickly.
On Wednesday I’ll share the soup recipe that you can make with your leftovers of this- it is amazing!
 
ROASTED WINTER VEGETABLES
1 pound carrots (about 6 medium)
1 pound parsnips (about 2)
1 large sweet potato
1 small (or half of a large) butternut squash (about 2 lbs)
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped
 
Peel the carrots, parsnips, and sweet potato.  Peel and seed the squash.
Cut everything into 1 to 1 1/2 inch cubes.
Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
Toss with the parsley and serve hot. 
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
 
Recipe source: Ina Garten, Barefoot Contessa Family Style
 

Filed Under: Side Dishes Tagged With: , ,

Roasted Cauliflower

October 27, 2010 by
I heart cauliflower.  And I know, you’re all probably tired of my roasting recipes, but this is absolutely one of my favorite things to eat.  Especially if I can get my hands on “Cheddar” Cauliflower, which is the orangey variety pictured.  But if all I have is the standard white variety I add the paprika and all is right with the world.  So no more goopy cheese sauce on your cauliflower please, try roasting it and you’ll go mad for it too.
ROASTED CAULIFLOWER
Recipe by My Stained Apron
Cauliflower
olive oil (I usually only use 1-2 tsp for a head of cauliflower)
salt and pepper, to taste
Cut cauliflower head into florets.  Wash and spread in a single layer on baking sheet.
Drizzle with olive oil and salt and pepper.
Roast at 450 degrees for 15-20 minutes, until done to liking.
PAPRIKA ROASTED CAULIFLOWER 
Follow above directions, but add about 1 tsp of smoked paprika with the salt and pepper.
Filed Under: Side Dishes Tagged With: ,

Roasted Zucchini

July 28, 2010 by
 
Well, it’s that time, isn’t it? Those of us who plant zucchini have it taking over our gardens and scratching our heads, asking “Did I really plant that much?”
I love to get creative finding ways to use it, and of course roasting came to mind, my favorite cooking technique.  I really loved the results, it cooked the zucchini quickly, keeping some of the crunch and really increased the flavors in my opinion.  And next time, I’m thinking of adding a little lemon zest, one of my favorite ingredients.
 
ROASTED ZUCCHINI
Recipe by My Stained Apron
 
Zucchini
olive oil
garlic powder
salt
pepper
Italian seasoning
 
Cut zucchini in half lengthwise, then in 1/2″ slices.
Spread out on rimmed baking sheet.
Drizzle with olive oil, sprinkle with seasonings.
Toss to coat.
Roast at 425 degrees for about 12-15 minutes.
 
Filed Under: Side Dishes Tagged With: ,

Oven Roasted Corn On The Cob

May 17, 2010 by
 
I LOVE the flavor in this corn recipe. It’s so different from boiled or grilled corn, but SO good.
And the fact that there is ONE ingredient? Yeah, I can live with that!
 
I saw corn on the cob at the grocery store last week and I couldn’t help buying some. I know it’s an early variety, so it won’t have as much flavor as the varieties that are ripe later in the season, but it’s still good.  I have a real weakness for fresh corn on the cob.  It always makes me think of my Dad and smile. My Dad was one amazing gardener and his vegetable garden looked like a masterpiece to me.  But for some reason he never had any luck growing corn, no matter what he did.  The ears would always be sweet, but very small.  And to pour salt in the wound, our next door neighbors had the healthiest corn you ever saw!
So when I planned my garden this year I picked up 4 or 5 varieties of corn to start my own little corn experimentation.  I’m sure my Dad is looking down on my little garden and happy to see me with my husband and daughters, teaching them the joys of getting a little dirt on your toes and hands.
Maybe he’ll even sprinkle a little magic on our corn. : )
 
 
Fresh corn, unhusked
 
Pull the husk down on the cobs without removing it, then remove the silk.
Wash corn and fold husks back up around the corn.
(I like to tie the tops with a little cooking twine to help the husk stay around the corn.)
Soak the corn in water for 10 minutes (so husks won’t burn).
The moisture will also help create steam.
Drain corn and put single layer on a cookie sheet and bake at 400 degrees for 45 minutes.
Serve with butter and salt and pepper, or mix your favorite herbs with butter.
 
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